A soft and airy braided bread using honey and hibiscus. With a lightly floral and sweet flavor, this is a perfect weekend morning treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey and Hibiscus Bread Prep Time: 15 minutes + 2 hr rise time Cook Time: 25 minutes Serves: 8-10 Slices Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This marbled hibiscus bread is what happens when my Zopf nostalgia meets a craving for color and a touch of whimsy. Inspired by the sweet floral swirl of my Honey Hibiscus Cupcakes and the vibrant layers in my Rainbow Bundt , I took the soft, buttery base of the braided loaf I grew up with and gave it a modern, naturally tinted twist. A touch of hibiscus powder turns part of the dough into a gorgeous shade of pinkish-purple, while honey lends a subtle sweetness that pairs beautifully with the floral notes. It’s the kind of bake that feels both familiar and fresh—a comforting weekend breakfast or a statement piece for your next brunch spread. SKIP TO RECIPE CARD SKIP TO VIDEO Naturally vibrant and eye-catching – The marbled swirl of hibiscus gives each slice a stunning pink hue without food coloring. Balanced flavor – The honey adds gentle sweetness while the hibiscus brings a subtle tart, berry-like contrast. Soft, enriched crumb – Thanks to the eggs and oil, the bread is tender and slightly rich, perfect for eating plain or toasted. Easy to work with – This dough is forgiving and doesn't require a mixer — great for beginner bakers too. Versatile – Dress it up with pearl sugar for a tea-time loaf, or keep it simple with sesame seeds for an everyday breakfast bread. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g) of instant yeast. You can skip the blooming step and mix it directly into the flour. What does hibiscus powder taste like in bread? Hibiscus has a tart, cranberry-like flavor that pairs beautifully with the mellow sweetness of honey. It’s subtle but distinct — more floral than fruity. Where can I find hibiscus powder? Look for it in natural food stores, spice shops, or online. If you can only find dried hibiscus petals, you can grind them finely in a spice grinder. I got mine from Selefina Spices . Can I make this bread without hibiscus powder? Yes — you’ll miss the visual and flavor contrast, but the base recipe makes a delicious honey loaf on its own. What’s the best way to get a marbled effect? After dividing the dough, knead the hibiscus into one half. Then roll both portions into logs, twist them together, and place in a loaf pan. You can also braid them for a different effect. Can I make this ahead of time? Yes! You can let the shaped loaf rise in the fridge overnight, then bake it fresh in the morning. Leftovers also freeze beautifully. What’s the best garnish for this bread? For a sweet version, try pearl sugar or even a light honey glaze. For a more savory or classic look, sesame seeds add a lovely crunch. Frequently asked Questions Ingredints Explained Ingredients 240 g warm water (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 85 g honey (¼ cup) 70 g vegetable oil (⅓ cup) 100 g eggs (about 2 large eggs) 6 g salt (1 tsp) 480 g all-purpose flour (4 cups) 12 g hibiscus powder (2 tbsp) Sesame seeds or pearl sugar (optional garnish) NEWSLETTER SIGN-UP Preparation Making the dough: In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy. In a separate large mixing bowl, whisk together honey, vegetable oil, eggs, and salt. Add the yeast mixture and mix well. Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes , or until it becomes smooth and elastic. Divide and Colour: Divide the dough in half. Set one portion aside and to the other, add hibiscus powder. Knead until the powder is evenly distributed, creating a vibrant deep purple-pink dough. Divide and Shape: Place each portion of dough in separate greased bowls, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size. Once risen, punch down the dough and divide each portion into two to three equal parts. Roll each part into a long rope. Braid and Bake: Braid the ropes together, alternating between the regular and hibiscus dough to create a marbled effect. Place the braided bread on a baking sheet or in a bread pan lined with parchment paper, cover with a cloth, and let rise for an additional 30-45 minutes. Preheat your oven to 350°F (175°C) . Brush and Decorate: Beat an egg and brush it over the top for a shiny finish. Sprinkle with sesame seeds or pearl sugar for extra visual appeal if you so desire. Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Allow the honey and hibiscus bread to cool before slicing and serving. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD SKIP TO VIDEO Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredints Explained All-Purpose Flour: The foundation for tender, flaky layers that puff beautifully once baked. Butter: The secret to the bagel’s signature crispness and rich flavor—keep it cold for the best texture. Vinegar or Lemon Juice: A touch of acid helps relax the gluten, making the dough easier to roll and wonderfully crisp. Cream Cheese, Cottage Cheese & Ricotta: The trio of cheeses gives the filling a luxurious texture - creamy, slightly tangy, and perfectly balanced. Sour Cream: Adds extra smoothness and depth to the filling, making it irresistibly rich. Egg: Binds the filling and gives it a custard-like texture once baked. Sugar & Vanilla: Lightly sweeten the filling and bring out the natural creaminess of the cheeses. Lemon Zest: Optional, but adds a delicate brightness that lifts the flavors. Egg Wash: Creates that irresistible golden shine and delicate crisp crust. Ingredients Dough: 440 g (3 ½ cups) all-purpose flour 340 g (1 ½ cups) unsalted butter, cold and cubed 1 ½ tsp salt 1 tbsp vinegar or lemon juice 1–2 tsp sugar (optional, for gentle sweetness and color) 240–360 ml (1–1 ½ cups) cold water or a mix of water and milk (start with less, add as needed) * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120 g (½ cup) cream cheese, softened 120 g (½ cup) cottage cheese, well-drained 250 g (1 cup) ricotta cheese, well-drained 30–45 g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60 g (4–5 tbsp) sugar 1 large egg 40 g (5 tbsp) all-purpose flour or 1 tbsp cornstarch ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon or orange, optional but brightens flavor Egg Wash: 1 egg 1 tbsp water ¼ tsp sugar Pinch of salt NEWSLETTER SIGN-UP Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. To make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until you have pea-sized pieces throughout. Add vinegar and just enough cold water or milk to bring the dough together. It should be firm but not sticky. Form into a rough square, wrap, and refrigerate for at least 1 hour (or overnight).For extra flakiness: roll out the dough into a rectangle, fold it in thirds like a letter, rotate, and repeat once more. Chill again before rolling out to fill. This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add remaining ingredients and blend until the mixture is completely smooth and silky. Adjust sugar to taste. The filling should be thick but spreadable — not runny. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Chef's Notes For the perfect Montreal-style texture, make sure your butter is cold and handle the dough gently to preserve those buttery layers. Chill the dough before rolling—it makes a world of difference in how flaky your bagels bake up. When filling, resist overstuffing; too much cheese will leak out during baking (though those crispy cheese bits are secretly delicious). Bake until deeply golden for that signature caramelized flavor, and if you like a touch of salt contrast, sprinkle a few flakes on top before baking. Storage Tips Let the cheese bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days , or refrigerate for up to 5 days . Reheat in a 325°F (160°C) oven for 10 minutes to restore the flakiness. They also freeze beautifully-wrap tightly and freeze for up to 2 months ; thaw at room temperature before reheating. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded NEWSLETTER SIGN-UP Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. Preparing the pie crust. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard filling . In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Alpine Macaroni Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some days just call for a meal that feels like a big, cozy hug—and that’s exactly what Älplermagronen , or Swiss Alpine Macaroni, brings to the table. It’s one of those hearty, stick-to-your-ribs dishes that’s been loved in Swiss homes for generations. Kind of like a cousin to Rösti or German-Style Potato Salad —simple ingredients, big comfort. Made with pasta, potatoes, cheese, and cream (plus a little cubed ham if you’re feeling it), it’s the kind of recipe that makes something magical out of what you probably already have in your kitchen. I love meals like this—humble and satisfying, just like a bowl of warming Swiss Barley Soup on a chilly day. And if you’re new to the idea of serving applesauce on the side? Don’t knock it till you’ve tried it. That sweet-tangy contrast is part of what makes this dish so uniquely Swiss. It’s all about balance—hearty meets bright, savory meets sweet. Whether you stick to the classic or add your own twist, this is one of those meals that always gets scraped clean. SKIP TO RECIPE CARD SKIP TO VIDEO Comfort Food at Its Best: Creamy, cheesy, and hearty, this dish is like a warm hug on a plate. Perfect Balance: The savory pasta and cheese blend beautifully with the sweet and tangy applesauce for an authentic Swiss flavor experience. Customizable: Add bacon, ham, or sausages for a meaty twist, or keep it vegetarian for a lighter option. Simple Ingredients: You likely have most of the ingredients on hand, and the recipe doesn’t require anything fancy. Kid-Friendly: The creamy cheese sauce and pasta combo are a hit with kids, and you can omit the onions for pickier eaters. Swiss Tradition at Home: Bring the taste of the Alps to your kitchen with this classic comfort food. One-Pot Potential: Cook the potatoes and pasta in the same pot to save time and reduce cleanup. What You'll Love 1. Can I make this ahead of time? Yes! You can prepare the cheese sauce and cook the pasta and potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine just before serving. 2. What type of cheese works best? Traditional Älplermagronen uses Gruyère, but you can also use Emmental, Appenzeller, or a blend of these cheeses. For a sharper flavor, try adding a bit of Parmesan. 3. Can I use a different type of pasta? Absolutely! While short pasta like macaroni is traditional, penne, rigatoni, or even shell pasta works well. 4. Can I make it vegetarian? Yes! Simply skip the bacon or sausage if you're using them, and use vegetable broth instead of any meat-based stock. 5. Is there a gluten-free option? You can substitute the pasta with gluten-free pasta and ensure the cheese and cream are gluten-free as well. 6. Can I skip the applesauce? Of course! Applesauce is a traditional accompaniment, but the dish is still delicious without it. You can substitute it with a side salad if preferred. 7. What kind of potatoes should I use? Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape during cooking. Frequently asked Questions Ingredints Explained Ingredients For the Macaroni: 1 lb (450g) potatoes, peeled and diced into small cubes 8 oz (225g) short pasta (such as macaroni or penne) 1 cup (240ml) heavy cream 1/2 cup (120ml) milk 1 1/2 cups (150g) grated Gruyère cheese 1 cup (150g) cubed ham (optional) Salt and freshly ground black pepper to taste For the Topping: 1 large onion, thinly sliced 2 tbsp butter Fresh parsley, chopped (for garnish) Optional: Applesauce 2–3 apples, peeled, cored, and chopped 1/4 cup (60ml) water 1 tbsp sugar (optional) A pinch of cinnamon (optional) NEWSLETTER SIGN-UP Preparation Cook the Potatoes and Pasta: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 5 minutes until they start to soften. Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until both are tender. Drain and set aside. Prepare the Cheese Sauce: In a separate large saucepan, heat the heavy cream and milk over low heat. Once warm, stir in the grated Gruyère cheese, whisking until melted and smooth. Season with salt and pepper to taste. If using, add the cubed ham to the sauce and stir until heated through. Combine Pasta, Potatoes, and Sauce: Add the cooked pasta and potatoes to the cheese sauce, stirring to combine and coat evenly. Keep warm on low heat. Caramelize the Onions: In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 10–15 minutes). Make the Applesauce (optional): In a small saucepan, combine the chopped apples and water. Bring to a simmer and cook until apples are tender, about 10 minutes. Mash the apples until smooth, adding sugar and cinnamon if desired. Set aside. Serve: Divide the creamy pasta and potatoes into bowls. Top with caramelized onions and garnish with fresh parsley. Serve with a side of applesauce for a traditional Swiss touch. Tips: Cheese Variations: You can mix Gruyère with other Swiss cheeses, like Emmental or Appenzeller, for more depth of flavor. Broth Alternative: For added richness, substitute part of the milk with vegetable or chicken broth. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These delicious cookies are not too sweet and rich in chocolate flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rings Prep Time: 30 minutes Cook Time: 7 minutes Serves: 48 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up, our holiday table was always graced with an assortment of about 10 different Christmas cookies. Among them, these chocolate rings were my mom's absolute favorite. It’s no surprise—she’s a chocolate lover through and through, and these cookies deliver a rich, intense chocolate flavor without being overly sweet. What I love most about them is their light, crumbly shortbread texture and the way the bitter chocolate pairs beautifully with the sweet, zesty lemon glaze. This recipe holds a special place in my heart, as it originally came from my paternal grandmother, who lived in a charming old farmhouse in Switzerland with the most incredible garden. Visiting her there is one of my fondest childhood memories. She was a phenomenal cook, and making her recipes now fills me with warmth and nostalgia. I don’t usually bake many chocolate-heavy cookies for the holidays, but these are an exception. They’re simple to make, require minimal baking time, and are always a hit. If you’re a chocolate lover, these cookies are a must-try—you won’t be disappointed! SKIP TO RECIPE CARD SKIP TO VIDEO Rich Chocolate Flavor: These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers. Delicate Shortbread Texture: Light and crumbly, they melt in your mouth with every bite. Easy and Quick to Make: The dough comes together effortlessly, and the baking time is short. Perfect Balance of Flavors: The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze. A Family Heirloom Recipe: This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays. Customizable: You can adjust the glaze or cocoa powder to suit your taste preferences. Beautifully Festive: The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter. What You'll Love 1. Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ. 2. What kind of cocoa powder works best? Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a deeper chocolate flavor and color. 3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely. 4. How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool. 5. Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling. 6. Can I use lime juice instead of lemon juice in the glaze? Yes, lime juice will work as a substitute and provide a similar citrusy tang. Frequently asked Questions Ingredints Explained Ingredients Dough: 380g unsalted butter (1 2/3 cups) 150g sugar (3/4 cup) 350g all-purpose flour (2 3/4 cups) 150-200g cocoa powder (1 3/4 – 2 cups) 200g almond flour (2 cups) 1 teaspoon vanilla (1 teaspoon) Glaze: 100g powdered sugar (3/4 cup) 2 tablespoons lemon juice (2 tablespoons) 1 tablespoon water (1 tablespoon) NEWSLETTER SIGN-UP Preparation Step-by-step instructions on how to make chocolate rings In a large bowl mix together butter and sugar until smooth and creamy. Add in the flour, cocoa powder and vanilla. When blended, slowly add in the almond flour. Use your hands to kneed all ingredients together. At first it may feel like there are too many dry ingredients for it all to all be able to stick , but keep mixing, everything will eventually incorporate nicely (I promise). Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking. Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed). Take a large round cookie cutter (approximately 7cm) and cut out your main circles. Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape. Preheat your oven to 375F . These cookies are a nice quick bake. So I do one cookie sheet at a time. Bake for 7-9 minutes . Let cool completely before glazing so that the glaze can set and doesn't melt off. While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water. If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency. Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze. Let the glaze dry before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Pumpkin Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about fall that makes me crave a big pot of soup simmering on the stove. The air turns crisp, the leaves start to crunch underfoot, and suddenly the kitchen becomes the coziest place in the house. While pumpkin usually gets the spotlight in pies and lattes, I love it even more in savory dishes—especially this Spiced Pumpkin Soup . It’s rich, warming, and has a little Swiss-inspired twist that makes it feel extra special. I grew up surrounded by fall markets full of pumpkins, root veggies, and chestnuts, and this soup brings all that autumn magic into one comforting bowl. Think roasted pumpkin blended with warm spices and a swirl of cream or Gruyère—simple, seasonal, and deeply satisfying. If you’ve made my Creamy Potato, Leek & Sausage Soup or that silky Chestnut Soup , you already know I’m a sucker for cozy bowls with a bit of depth and warmth. This spiced pumpkin version fits right in—earthy, aromatic, and just the right amount of creamy. And if you're in the mood to explore more globally-inspired flavors with that same cozy feel, my Turmeric & Coconut Soup is another one I think you’ll love—it’s bright, gently spiced, and just as soul-soothing. Top it with roasted seeds, a dollop of crème fraîche, or just a hunk of crusty bread—whatever makes it feel just right for you. However you serve it, I hope this soup brings a little warmth, a little spice, and a lot of autumn comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Fall Comfort Food : This spiced pumpkin soup captures the essence of fall with warm spices and creamy texture, making it a go-to for cozy autumn nights. Rich, Velvety Texture : With fresh pumpkin as the base, this soup is naturally creamy and smooth, offering a satisfying mouthfeel with every spoonful. Boosted with Seasonal Spices : Cinnamon, nutmeg, and other spices elevate the flavor, creating a depth that’s both aromatic and deliciously warming. Nutrient-Packed : Pumpkin is rich in vitamins and antioxidants, making this soup a healthy choice that nourishes as much as it comforts. Quick and Easy to Prepare : This soup comes together in under 30 minutes, making it a simple yet impressive dish for family dinners or fall gatherings. Versatile and Customizable : Enjoy it on its own or with your favorite toppings like roasted seeds, a swirl of cream, or crusty bread on the side for added texture. What You'll Love 1. What makes spiced pumpkin soup different from regular pumpkin soup? Spiced pumpkin soup incorporates warm spices like cinnamon, nutmeg, ginger, and sometimes a touch of cayenne or chili, adding depth and a hint of heat that enhances the natural sweetness of the pumpkin. 2. Can I use canned pumpkin instead of fresh for this spiced pumpkin soup? Yes, canned pumpkin is a convenient alternative to fresh pumpkin and works well in this soup. Just be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture. 3. How can I make this spiced pumpkin soup creamy? To make the soup creamier, you can add coconut milk, heavy cream, or a dollop of Greek yogurt at the end of cooking. Coconut milk also gives it a delicious hint of sweetness and a velvety texture. 4. What spices are best for spiced pumpkin soup? A classic combination includes cinnamon, nutmeg, ginger, and cloves. For a bit of heat, you can add cayenne pepper or chili flakes, or even a dash of smoked paprika for a subtle smokiness. 5. How do I make pumpkin soup more flavorful? Sautéing onions, garlic, and spices before adding the pumpkin enhances the flavor. Roasting the pumpkin (if using fresh) also adds depth and a subtle caramelization. 6. Can I freeze spiced pumpkin soup? Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth if the texture is too thick. 7. What toppings go well with spiced pumpkin soup? Toppings like toasted pumpkin seeds, a swirl of coconut milk or cream, crispy bacon, or even a sprinkle of fresh herbs like thyme or parsley add extra flavor and texture to the soup. 8. Is this soup vegan? If you use vegetable broth and coconut milk or another plant-based milk, the soup is completely vegan. Make sure to check your spices and toppings if you’re adapting for a vegan diet. 9. What can I serve with spiced pumpkin soup? This soup pairs well with crusty bread, garlic toast, or a simple salad. It’s also a great starter for a fall-themed meal or can be served with roasted vegetables for a heartier option. 10. How can I adjust the thickness of the soup? To thicken the soup, simmer it longer to let it reduce, or add a potato or a carrot while cooking, then puree. For a thinner soup, add more broth or water until you reach your desired consistency. Frequently asked Questions Ingredints Explained Ingredients 1 small pumpkin (about 4 cups pumpkin flesh), peeled, seeded, and diced 1 large onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional, for heat) 4 cups vegetable or chicken broth 1 cup coconut milk (or heavy cream for a richer soup) Salt and pepper to taste Fresh parsley or cilantro, for garnish Pumpkin seeds, toasted (optional, for garnish) NEWSLETTER SIGN-UP Preparation Prepare the Pumpkin: Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and slightly caramelized. Set aside. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the Spices: Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant. Add Pumpkin and Broth: Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender. Stir in Coconut Milk: Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro and toasted pumpkin seeds if desired. Serve warm with crusty bread on the side. This Spiced Pumpkin Soup can be stored: In the refrigerator : For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating. In the freezer : For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove. Tip: To maintain the best texture, stir well after reheating, especially if the coconut milk or cream has separated. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A spiced pumpkin pie with a buttery graham crust—holiday comfort in every slice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Pumpkin Pie Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Once October rolls in, this Classic Pumpkin Pie becomes a non-negotiable in my kitchen. It’s one of those nostalgic recipes that feels like the start of the holidays—cozy, spiced, and comforting in all the right ways. I grew up in a house where my mom made fresh pumpkin purée from our jack-o’-lantern leftovers. While we carved pumpkins, she’d be at the stove, boiling down the flesh into a golden purée and freezing batches for one purpose: this pie. At the time, I didn’t fully appreciate how much care went into it. But now? That memory feels like magic. There’s something so special about using every part of the pumpkin—not just the seeds for roasting, but the flesh too. It gives those Halloween pumpkins a second life beyond one spooky night. Of course, not all of us have the time to cook down fresh pumpkin while kids are elbow-deep in carving. And let’s be real, canned pumpkin is a beautiful thing—it's available year-round and works wonderfully in this recipe. My mom always made hers with a graham cracker crust, so to me, that’s just what a real pumpkin pie tastes like. A quick homemade version only takes about 10 minutes and is so worth it—but if you’re in a pinch, store-bought works too. The flavor of this pie reminds me a bit of my Pumpkin Spice Cookies —sweet, warmly spiced, and just begging for a dollop of whipped cream. And if you’re into cinnamon-sugar everything like my Churro Cookies , or those cozy swirls from the Chocolate Pumpkin Zebra Loaf , you’ll be right at home with this pie. It’s creamy, fragrant with all the best holiday spices, and honestly tastes like everything I love about this season. I hope it finds a place on your fall dessert table too. SKIP TO RECIPE CARD SKIP TO VIDEO Silky-smooth filling : Lightly spiced and perfectly sweetened—everything you want in a classic fall pie. Graham cracker crust twist : Buttery, crisp, and slightly spiced with cinnamon—it's a lovely change from traditional pastry. Fall flavor bomb : Like your favorite pumpkin spice latte and Thanksgiving dessert had a cozy little baby. Make-ahead friendly : The flavors deepen as it rests, making it even better the next day (hello, stress-free holiday prep). What You'll Love Can I use all evaporated milk instead of combining it with regular milk? Yes, you can! Just use 1 ⅔ cups (about 400ml) of evaporated milk for an even creamier texture. How do I know when my pie is done? Gently jiggle the pie—if the center has just a slight wobble, it's done. A toothpick or knife inserted near the center should come out mostly clean. Can I make this crustless? Absolutely! Just grease your pie dish and pour in the filling. Bake as usual—it’ll turn into a soft, custardy pumpkin slice. Can I make it ahead of time? Yes! It keeps beautifully in the fridge for up to 3 days. Chill it uncovered until cool, then cover loosely with foil or plastic wrap. Can I freeze it? Totally. Bake and cool the pie completely, then wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving. Can I swap the crust for something else? Of course! You can use a traditional pie crust, a cookie crumb base, or even a gingersnap crust for extra fall flavor. Frequently asked Questions Ingredints Explained Pumpkin Purée – The star of the show; provides smooth texture and earthy sweetness. Fresh or canned both work beautifully. Granulated Sugar – Sweetens the custard while helping the pumpkin’s natural flavor shine. Salt – Essential for balance; just enough to make the spices pop. Ground Cinnamon – The dominant spice that defines pumpkin pie’s cozy aroma. Ground Nutmeg – Adds a subtle nutty warmth that deepens the flavor. Ground Cloves – Brings a hint of spice and intensity — a little goes a long way. Ground Ginger – Offers gentle heat and brightness, keeping the pie from feeling too heavy. Allspice – Complements the other spices and rounds out the flavor profile. Eggs – Bind the filling and give it that luscious, custard-like texture. Whole Milk – Keeps the filling creamy and smooth. Evaporated Milk – Adds richness and body while preventing the filling from being overly heavy. Ingredients Crust: 180–240g graham cracker crumbs (1 ½ – 2 cups or about 12–14 sheets) 113g unsalted butter, melted (½ cup) 50g granulated sugar (¼ cup) 1g salt (¼ tsp) 0.5g ground cinnamon (¼ tsp) Filling: 340g pumpkin purée (1 ½ cups) – fresh or canned (make sure it is plain purée). 150g granulated sugar (¾ cup) 3g salt (½ tsp) 2g ground cinnamon (1 tsp) 0.5g ground nutmeg (¼ tsp) 0.5g ground cloves (¼ tsp) 1g ground ginger (½ tsp) 0.5g allspice (¼ tsp) 3 large eggs, lightly beaten 300ml whole milk (1 ¼ cups) 160ml evaporated milk (⅔ cup) NEWSLETTER SIGN-UP Preparation Step 1: Preheat the oven Preheat your oven to 350°F (175°C). Step 2: Make the graham cracker crust In a medium bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling. Step 3: Prepare the pumpkin filling In a large mixing bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Add the lightly beaten eggs and mix until smooth. Pour in the milk and evaporated milk, stirring until everything is well combined and silky. Step 4: Fill the crust Pour the pumpkin filling into the pre-baked graham crust. The mixture will be quite liquid—this is normal! Step 5: Bake the pie Carefully transfer the filled pie to the oven. Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has just a slight wobble when gently jiggled. If the crust starts to brown too much, cover the edges with foil during the last 15–20 minutes of baking. Step 6: Cool and serve Remove the pie from the oven and let it cool completely at room temperature. Once cooled, chill in the fridge for at least 2–3 hours to allow the filling to fully set. Serve with whipped cream, a sprinkle of cinnamon, or even a drizzle of maple syrup if you're feeling fancy. Recipe Card Chef's Notes Homemade vs. canned: Fresh pumpkin purée gives a slightly lighter, more natural flavor, while canned is creamier and more consistent - both are delicious, so use what you love. Blind baking: For extra crispness, bake the crust for 5–7 minutes before adding the filling. This prevents sogginess and gives the base a lovely toasted flavor. Spice balance: Taste your filling before baking - every spice blend has its own personality. You can adjust the cinnamon or ginger to match your preference. Avoid overbaking: The center should still have a gentle wobble when you take it out; it will finish setting as it cools. Texture tip: For the silkiest filling, strain the mixture before pouring it into the crust. It makes a noticeable difference in smoothness. Garnish ideas: A swirl of whipped cream, a dusting of cinnamon, or candied pecans add a festive touch. Storage Tips Let the pie cool completely at room temperature before refrigerating. Cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days . To freeze, wrap slices tightly and store in an airtight container for up to 1 month . Thaw overnight in the fridge before serving. For best texture, serve chilled or at room temperature - never warm from the oven. Avoid covering while warm, as condensation can make the crust soggy. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pancakes (Omelette) Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Omelette (oh-meh-LET-uh) were a staple in our home growing up in Montreal—a simple, comforting dish that always brought a bit of Switzerland to the table. My mom made them often: golden and soft, sprinkled with cinnamon sugar, or sliced into ribbons and added to broth for Flädli Suppe , a cozy Swiss soup where omelette strips become tender noodles soaking up all that comforting flavor. It was one of those meals that felt like a warm hug on a cold day. Think of these as the Swiss cousin to crêpes—thicker, eggier, and a bit more rustic. They’re just as versatile, but heartier, with enough substance to stand on their own whether rolled up with something sweet or folded around savory fillings. Like Spätzli (Spaetzli) or Dampfnudeln , this recipe is a perfect example of the Swiss kitchen at its best: humble ingredients like flour, eggs, and milk coming together to make something deeply satisfying. Whether you serve them sweet, savory, or in soup, Swiss omelettes are an easy, nostalgic favorite that deserves a spot in every cozy kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes. Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms. Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth. Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals. What You'll Love 1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs. 2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette. 3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly. 4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture. 5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist! Frequently asked Questions Ingredints Explained Ingredients For the batter: 100g flour (¾ cup) 120ml milk (½ cup) 1 egg Pinch of salt NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make the perfect Swiss Omelette: Make the Batter: In a bowl, whisk together the flour and salt . Add the egg and gradually pour in the milk , whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate). Tip: If the batter feels too thick, add a splash of milk to get the right consistency! Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat . Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden. Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable. Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist , slice it into thin strips and add it to soup! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Mains From weeknight-easy to dinner-party special, these main-course recipes are comforting, flavorful, and made to bring everyone to the table. < Back Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Creamy Cauliflower Soup Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor! View Recipe Beet and Potato Rosti Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals. View Recipe Kale and Barley Salad A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. View Recipe Veggie Poutine A healthier twist on the classic Quebec dish, featuring crispy roasted root vegetables and a rich, flavorful bone broth gravy. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Swiss Tomato Tart (Tomatenwahe) A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. View Recipe Swiss Alpine Macaroni Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level. View Recipe Swiss Sweet Potato Gratin Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs. View Recipe Load More

These creamy soup is both sweet and salty and will warm your soul.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash and Potato Soup with Bacon Bits Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy. I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!). If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup , Carrot and Potato Potage , or Classic Leek and Potato Potage —all of them easy, comforting, and family-friendly. Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo. Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency. One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl. Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings. Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast. What You'll Love Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat. Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash. Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches. Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers. What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat. How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side. Frequently asked Questions Ingredints Explained Ingredients 1 Medium to Large Butternut Squash 2 Tablespoons Olive Oil 2-3 Medium Potatoes () 2-3 Stalks of Celery 1 Yellow Onion 2 Garlic Cloves 6-8 Cups of Vegetable Stock 2-3 Oregano Sprigs 1 Bay Leaf Salt & Pepper to taste 1/4 Cup Heavy Cream (for drizzling) 8-10 Strips of Bacon NEWSLETTER SIGN-UP Preparation This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts. Preheat your oven to 450F . Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready. In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding). Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies. When the potatoes are cooked through remove the pot from the heat and let cool. In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible. Once cooked, crumble into small chunks. When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup. Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste. To serve, drizzle some heavy cream and sprinkle with bacon bits. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Banana butter pastry with a delicious cinnamon swirl. These rolls make for a delicious weekend breakfast or afternoon pick-me-up.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Rolls Prep Time: 20 minutes Cook Time: 30 minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a few overripe bananas hanging around and feeling like banana bread just isn’t going to cut it this time? I get it — I’ve been there too. And while I’ll never turn down a slice of my Classic Banana Bread , sometimes it’s fun to mix things up. That’s where these Banana Cinnamon Rolls come in. They’re soft, fluffy, and loaded with cozy banana flavor — like your favorite cinnamon bun met a banana muffin and decided to become best friends. The mashed banana in the dough keeps things super tender and naturally sweet, while the buttery cinnamon swirl gives you that classic comfort you expect from a roll like this. If you’ve already made my Banana Cinnamon Monkey Bread and are looking for your next go-to banana treat, this one’s definitely worth a spot in your weekend baking rotation. Perfect for brunch, a sweet snack, or even a breakfast-for-dinner kind of night. Let’s bake! You’re going to love these. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, banana-infused dough – Ripe bananas add natural sweetness and moisture to the dough, giving these rolls a tender, almost brioche-like texture. Cozy and classic flavor combo – Cinnamon and banana are a natural match. Add a buttery, spiced swirl and you've got comfort in every bite. Perfect for weekend baking – These rolls feel special enough for brunch, holidays, or a lazy Sunday morning, but they’re simple enough for any time you need a sweet pick-me-up. Make-ahead friendly – Prep the dough the night before and bake them fresh in the morning for that bakery-style magic at home. A twist on tradition – A fun, unexpected variation if you've already made your share of banana bread or monkey bread and want something a little different. What You'll Love How ripe should my bananas be? The riper the better! Look for bananas with lots of brown spots — the softer and sweeter they are, the more flavor they’ll bring to the dough. Can I use instant yeast instead of active dry? Yes! Use the same amount (6 g), and you can skip the blooming step. Just mix it straight into the flour. Do I need to mash the bananas super smooth? Not necessarily. A few small banana bits are fine and actually add a nice texture to the dough, but avoid large chunks that might create uneven spots. Can I make the dough ahead of time? Absolutely. Once the dough is shaped and placed in your baking dish, cover it tightly and let it rise overnight in the fridge. In the morning, bring it to room temperature before baking. What frosting or glaze goes best with these? You can keep it simple with a classic vanilla glaze, or go richer with a cream cheese frosting. A drizzle of maple glaze or brown butter icing would also be incredible. How do I store leftovers? Cover tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven for that just-baked feel. Can I freeze them? Yes! You can freeze unbaked rolls after shaping (before the second rise), or freeze fully baked and cooled rolls. Just wrap well and reheat when ready to enjoy. Frequently asked Questions Ingredints Explained Ingredients Dough: 300–400 g ripe bananas, mashed (3–4 bananas) 240 g warm milk (1 cup) 6 g active dry yeast (2 tsp) 55 g brown sugar (¼ cup, packed) 60 g unsalted butter, melted (¼ cup) 3 g salt (½ tsp) 150 g eggs (3 large eggs) 480 g all-purpose flour (4 cups) Filling: 115 g unsalted butter, softened (½ cup / 1 stick) 65 g ground cinnamon (½ cup) 110 g brown sugar (½ cup, packed) 50 g granulated sugar (4 tbsp) 3 g salt (½ tsp) NEWSLETTER SIGN-UP Preparation In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating). In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth. One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough). Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size). In the meantime, you can prepare the cinnamon filling. In a small bowl, soften your butter by microwaving it for 20-30 seconds . You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste. Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough. Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick. Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end. Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour. Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking. Preheat oven to 350F . Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling. Let cool for 15 minutes and serve. These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop. To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD SKIP TO VIDEO A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredints Explained Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt NEWSLETTER SIGN-UP Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP